coconut yoghurt

I love coconut yoghurt and it's really very easy to make. I invest in my yoghurt making by purchasing a small pot of good quality dairy free yoghurt from the store to ferment my homemade batch but you can also look into getting your hands on some vegan probiotic tablets. This recipe makes a runny more traditional style yoghurt but if you're after something that resembles more of a greek style version you can leave out the water.


for plain yoghurt

1 cup raw cashews (soaked for 4-6hrs)
1 can of good quality organic full fat coconut cream
1 cup water
1 TBSP of store bought coconut yoghurt or 1/4 tsp vegan probiotic
1/4 cup coconut oil melted (optional extra if you're after a thicker yoghurt)

for raspberry and lemon yoghurt

1/2 cup of raspberries (fresh or defrosted frozen)
1 TBSP of maple syrup
1 TBSP lemon zest

for blueberry and cinnamon yoghurt
1/2 cup of blueberries (fresh or defrosted frozen)
1 TBSP of maple syrup
1 tsp vanilla extract
1 tsp cinnamon

Additional Equipment 

high speed blender
1L sterilised jar or container


1. Scoop the solidified cream from the can of coconut into the blender, add the cashews and blend with just enough of the coconut milk (from the can) to get the mixture moving. Blend for 5 minutes or until the mixture is completely smooth.
2. Add the remaining ingredients including the rest of the coconut milk from the can and your chosen flavours. Blend until just combined and pour in your 1L container. Allow to stand at room temperature for 8 - 12hours and store in the fridge for up to one week - save your last tablespoon of yoghurt to make the next batch.